Zesty spiced lentil salad - The Jewish Chronicle
A refreshing and filling salad
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Cooking tools:
- Mortar and pestle
- Blender
- Food processor
- Saucepan
- Nonstick skillet
- Serving platter
- Chef's knife
- Cutting board
- Colander
- Grater
- Measuring spoon
- Kitchen scale
- Mixing bowl
- Wooden spoon
- Stove
Ingredients
- 250g puy lentils, rinsed
- 1 tsp sea salt
- 2 tbsp extra virgin olive oil
- 1 onion, finely sliced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp ground or crushed caraway
- 50g sun dried tomatoes in oil, drained and finely sliced
- 100g rocket
- 3 anchovies
- 1 tbsp capers
- 20g fresh parsley
- 15g fresh mint
- 1 lemon, grated zest
- Juice of ½ lemon
- 6 tbsp extra virgin olive oil
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